Gingerbread Chocolate Chip Cookies

One of the best things about the holidays are the smells of the season and the wonderful baking that
goes on. I came across this recipe via
pinterest and I decided to give it a try for our family Christmas party. I didn’t read the complete recipe directions
and I didn’t end up dissolving the baking soda in boiling water, in fact I ended up leaving out the boiling water all
together and they turned out fine. I
also skipped the chilling that is suggested.

If I were to do them again I would probably cut the molasses in
half. They were a little too
molassesy. But an over all rich yummy
holiday treat!

1. Line two baking sheets with parchment paper or silicone liners; set aside.
2. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves,
nutmeg, salt, and cocoa. In the bowl of an electric mixer, cream together
butter and brown sugar until light and fluffy, about 3 minutes. Add molasses;
beat until combined.
3. In a small bowl, dissolve baking soda in boiling water. Beat in half the
flour mixture into the butter mixture. Beat in baking soda mixture, then add
remaining half of flour mixture, beating until just combined. Mix in chocolate.
Turn dough out onto plastic wrap and pat into a 1-inch thick disk; seal with
wrap. Refrigerate until firm, 2 hours or up to overnight.*
4. Preheat oven to 325F. Roll dough into 1 ½-inch balls, roll in granulated
sugar, and place on prepared cookie sheets, 2 inches apart. Bake, rotating
halfway through, until surfaces start to crack, 10 to 12 minutes. Let cool on
cookie sheet for 5 minutes before transferring to a wire rack to cool
completely.